Yesterday, we caught up with Chef Bernie Kantak of Citizen Public House in Old Town Scottsdale. Today, the busy chef shares a recipe for a dish that's currently on tap for Arizona Spring Restaurant Week.
Pan seared scallops with roasted corn grits, snow pea greens and red rock cola gastrique
For scallops:
- 3 each u-10 scallops
- Salt and pepper
- Olive oil blend
Directions: Season each scallop and place in a hot sauté pan with a small amount of oil. Cook roughly 1 ½ minutes on each side, making sure pan is hot to form a nice sear.
Get the recipe for the sides and sauce after the jump...
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1/4 cup roasted corn removed from cob
- 1/8 cup grits
- Salt and pepper to taste
- Butter to finish
Directions: Combine cream and stock in small sauce pan and bring to boil. Whisk in grits and corn. Return to a simmer and cook until the mixture has thickened, stirring frequently to avoid burning or sticking. Season and finish with a tablespoon of butter.
For snow pea greens:
- 1 cup snow pea greens
- Oil as needed
- Salt and pepper to taste
Directions: In a heated sauté pan, add a touch of oil and greens. Season with salt and pepper, stir and sauté for about 60 seconds.
For cola gastrique:
- 1/2 cup cola
- 1/2 cup balsamic vinegar
- 2 tablespoons ketchup
Directions: Combine ingredients in a small sauce pan and bring to boil. Simmer and reduce mixture to syrupy consistency.
Put it all together and enjoy!
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